I’m currently obsessed with upside-down cakes, and with figs in season there’s no better time to make one. This fig and cardamom upside-down cake balances sweet caramel, tender cake, and warm spice. The result is sticky, fragrant, and tender—perfect for a late-summer dessert or a cozy autumn treat. The recipe is straightforward: caramelize sugar, arrange sliced figs, pour a simple batter scented with cardamom and yogurt, bake, then flip for a glossy, fruit-topped cake.
Fig Cardamom Upside Down Cake
Sweet, sticky, tender, and delicious — a simple upside-down cake brightened by fresh figs and warm cardamom.
Servings: 8
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Ingredients
- 5–6 fresh figs, sliced 1/4 inch thick
- 1/2 cup sugar (for caramel)
- 1/4 cup water (for caramel)
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cardamom
- 4 tbsp butter (for batter)
- 3/4 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 150 g plain yogurt (about 2/3 cup)
- Flaky salt, for finishing
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-inch cake pan with butter and line the bottom with a parchment circle; grease the parchment as well so the cake releases cleanly.
- Slice the figs and arrange them in a single layer on the bottom of the prepared pan. Place the most attractive side of each slice facing down so that when you invert the cake the fruit looks its best. Avoid using the small end pieces; save those for a snack.
- Make the caramel: in a small pot over medium heat combine the 1/2 cup sugar and 1/4 cup water. Do not stir. Let the mixture simmer undisturbed until it turns a light golden brown, about 10–12 minutes—watch closely in the final minutes to prevent burning. As soon as it reaches color, remove from heat and carefully pour the caramel over the arranged figs, spreading gently if needed to coat them evenly.
- In a medium bowl, whisk together the flour, baking powder, salt, and ground cardamom until evenly combined.
- In a stand mixer or with a hand mixer, beat the butter and brown sugar until light and well combined, about 2–3 minutes. Add the eggs one at a time, beating after each addition until incorporated. Mix in the vanilla extract and the plain yogurt until smooth.
- Add the dry ingredients to the wet in two batches, mixing just until combined—do not overmix. Scrape the batter into the pan over the caramel-coated figs and smooth the top.
- Bake for 30–35 minutes, or until a toothpick or skewer inserted into the center comes out clean. Allow the cake to rest in the pan for about 5 minutes so the caramel cools slightly and the cake firms up.
- Run a knife around the edge of the pan if needed to loosen the cake. Place a large plate over the pan, flip it carefully, and lift off the pan to reveal the caramelized figs. Sprinkle with flaky salt while still slightly warm for contrast.
Notes and Tips
Cardamom complements fig sweetness with a floral, slightly citrusy warmth—use freshly ground cardamom for best flavor. If figs are small, you may need an extra one or two; arrange them snugly but without overlapping too much. If your caramel sets too firmly before you pour it, warm the pot gently to loosen it again. Serve this cake warm or at room temperature with a spoonful of yogurt or lightly whipped cream. Leftovers keep well, covered, at room temperature for a day or refrigerated for up to three days; rewarm gently before serving to loosen the caramel.
Nutrition
Nutrition information is an approximation.
- Calories: 2291 kcal (total for the recipe)
- Carbohydrates: 416 g
- Protein: 32 g
- Fat: 61 g
- Saturated Fat: 35 g
- Polyunsaturated Fat: 4 g
- Monounsaturated Fat: 17 g
- Trans Fat: 2 g
- Cholesterol: 467 mg
- Sodium: 2197 mg
- Potassium: 1332 mg
- Fiber: 11 g
- Sugar: 309 g
- Vitamin A: 2378 IU
- Vitamin C: 6 mg
- Calcium: 734 mg
- Iron: 10 mg
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